An oil with a Quebec accent

In 1950, Vassily and Stavros Ligris, Effy Ligris’s grandfather and father, planted some Koroneiki olive trees on the family’s land in the hills near Kalethéa, in Greece’s Kalamata region.

For over half a century, the oil from these trees has been present in all aspects of the family's life: work, food, health, even rituals and ceremonies. Every Ligris newborn is baptized with the family's oil, ensuring contact with the family tradition from the youngest age. A unique respect for the olive trees and their fruits is passed on from one generation to the next. With her family’s approval and blessing, Effy, who lives in Laval with her husband and two children, founded her business, Kalikori, to share this bounty with Canadian consumers. The name Kalikori means “good daughter” in Greek and is meant to honour her ancestors and heritage. She aspires to living up to the name by perpetuating her family tradition. In the same spirit, she called Kalikori’s premium quality cold-pressed oil “L’Olivier de Vassily” (Vassily’s olive tree) as a tribute to her grandfather (Papou).

Throughout the year, family members watch over the olive grove. Théo Kosta, Effy’s uncle and the main person in charge of the plantation, begins the harvest in November, before all the olives are ripe. The olives are hand-picked, following a tradition dating back many centuries. They are then sent to the mill, where they are washed and sorted before pressing. 

Koroneiki variety olives, green and small, are grown exclusively for oil. Thanks to the early harvest and the rocky soil of the Kalamata region’s mountains, the Ligris plantation yields a superior quality oil available in limited quantities.

The Kalikori olive oil sold in 500 ml bottles comes exclusively from the Koroneiki olive trees planted by Effy’s grandfather and father. The early harvest gives the oil its aroma, peppery finish and moderately intense aromatic notes reminiscent of spring herbs and the Mediterranean sun. Just like good wine, every yearly harvest has a unique flavour depending on climate and rainfall. The number of bottles produced varies from year to year, but quantities are always limited. Kalikori olive oil is best consumed raw: drizzle it as a finishing touch over fish or soup, add it to your pestos or salads, or simply use it to dip bread.

As for the oil sold in 3 L format, it is produced from a blend of Mavro Elies (black) and Koroneiki olives grown in the famous Messinia region (Kalamata). Ideal for cooking, this oil is characterized by a low acidity level (0.4%), delicate aromatic notes and a price affordable enough for day-to-day use.